Instructions: *Softened Stir water into Pie Crust Mix and cream of tartar until pastry almost cleans side of bowl. Gather pastry into a ball; roll into rectangle, 14x12 inches, on floured cloth-covered board. Spread 2/3 of the pastry crosswise with 2 tablespoons of the butter. Fold unbuttered 1/3 over center 1/3. Fold remaining 1/3 over top, keeping edges even. Repeat rolling, buttering and folding steps 2 times. Wrap pastry in plastic wrap.

Refrigerate at least 8 hours. Heat oil (1 1/2 inches) to 400 in 2-quart saucepan. Roll pastry into rectangle, 12xlO 1/2 inches; cut into 1 1/2- inch squares with fluted pastry wheel. Fry squares, about 5 at a time, in hot oil until golden brown, about 3O seconds on each side; drain on paper towels. Cool completely. Sprinkle with sugar. 56 Puffs.

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